David Roark Ruiz creates locally produced hand-made organic jams tailored for cocktails, which are all custom made and fashioned around a specific libation or ingredient found in that cocktail. David was generous enough to concoct a Tres Agaves Reposado Tequlia inspired cocktail with a jam he developed specifically for this cocktail.
2 oz Tres Agaves Tequila
1 oz Fresh Lemon Juice
1 tbs of Strawberry Habanero Jam
Strictly reserved for the seasoned mixologists, we have a cocktail that is a true alchemy of savory and sweet, but still light and refreshing, with a sophisticated pepper kick as a result of the various/unique pepper infusions.
Patrick Johnson, mixologist based in Santa Cruz, constructed this libation especially for Tres Agaves at Hecho en San Francisco event on Cinco de Mayo, 2011.
– 2oz Tres Agave Blanco
– 1oz Pepper infused agave syrup (see specifics below)
– Juice of 1 lime
Shaken, served on the rocks
Agave soaked peppers used as garnish
Pepper Agave Syrup
– 2:1 agave nectar to water
– Toast black pepper corns till fragrant
– Red, green, gold bell peppers sliced and seeds removed
– Anaheim and aji peppers deveined and seeds removed
– Cook till peppers are soft, and agave nectar dissolves fully into water.
– Remove from heat and let peppers remain in syrup overnight.
– Strain and save the peppers for garnish
Calling all fans of Bret Michaels, Poison, Rock of Love and Tres Agaves!
Tres Agaves co-sponsored Bret Michaels’ performance this past Friday, May 13th, at Scottsdale’s Waterfront in Phoenix, Arizona. There was a stellar turnout at this uber rockin’ evening. Check out what Michael Lopez, writer for the Phoenix New Times blog, had to say:
Along with providing a stellar program of past and present hits from his 30 year music career, Bret kindly donated the majority of the event’s proceeds the Boys & Girls Club of Scottsdale and the Phoenix Children’s Hospital.
In case you missed this performance, click here to see a video filmed by none other than Tres Agaves co-founder, Chris Alvarez!
Bret Michaels Rocking the Tres Agaves’ Stage!
Who doesn’t like Queso Fresco? Light, fresh and healthy, it goes with almost anything, Mexican or not. I didn’t always know why I liked it so much until someone told me what it is–basically cottage cheese with the whey (liquid) pressed out. So that explains it! I’ve always loved cottage cheese with Mexican hot sauce (my favorites being Valentina, Tapatio, and Cholula) so that’s why enjoying Queso Fresco the same way made so much sense.
To inquire about Cinco de Mayo events in the Bay Area events, click here.
Photo: Performers Robert Lopez (El Vez) and Christine Deaver.
Like most, I always thought guacamole would be the favored appetizer in Mexico. What I found out is that in Mexico guacamole is a condiment, not really an appetizer at all. What is the most popular appetizer in Mexico? Well, in Jalisco at least it’s beautiful and simple; sliced cucumbers, drenched in fresh-squeezed lime juice then sprinkled with sea salt and chile de arbol. It goes great with a shot of Tequila with sangrita on the side. Note that in the U.S. the best cucumbers to use are Persian cucumbers, almost always available at Hispanic markets and Trader Jose’s.